Pink praline tart
Tarte aux pralines is a speciality of Lyon, instantly recognisable by its vivid pink colour. It is made from pralines roses — almonds coated in hard pink sugar — melted into boiling cream and poured into a baked shortcrust case. Once set the filling is like soft caramel, with pieces of almond on the tongue. It is very sweet, so it is cut into thin slices and served with strong coffee. Pink pralines are hard to find outside France (online shops selling French produce are the best bet), but they are easy to make — the method is in the tips.
Your own work in that: 15 min.
- Shortcrust 15 min
- Chilling the pastry 60 min
- Lining and baking the case 40 min
- Filling 20 min
- Setting 120 min
Step by step
0 / 8 doneMake the pastry
Rub the flour, ground almonds, icing sugar and salt with the cold butter into fine crumbs. Add the egg and bring together quickly, just until it holds. Flatten into a disc, wrap and refrigerate 60 minutes.
Ingredients: 200 g plain flour · 25 g ground almonds · 100 g cold butter · 60 g icing sugar · 1 pcs egg · 1 pinch salt
Line the tin
Roll the pastry 3 mm thick and line a 24 cm tart tin, pressing into the sides. Trim the excess (there is some to spare — use the scraps to patch any cracks) and prick the base. Put in the freezer for 10 minutes.
Ingredients: 200 g plain flour · 25 g ground almonds · 100 g cold butter · 60 g icing sugar · 1 pcs egg · 1 pinch salt
Bake the case
Heat the oven to 180°C. Line the case with paper, fill with baking beans and bake 15 minutes. Remove the beans and bake another 8–10 minutes until golden. Cool in the tin.
Ingredients: 200 g plain flour · 25 g ground almonds · 100 g cold butter · 60 g icing sugar · 1 pcs egg · 1 pinch salt
Fully baked — the filling does not go in the oven.Crush the pralines
Put the pralines in a bag and crush them roughly with a rolling pin — some may stay in halves; do not make powder.
Ingredients: 250 g pink sugar-coated almonds (pralines roses) · 250 ml whipping cream (30%)
Coarse — you should feel the almond pieces.Boil the cream
Bring the cream to the boil in a heavy pan and tip in the crushed pralines.
Ingredients: 250 g pink sugar-coated almonds (pralines roses) · 250 ml whipping cream (30%)
Cook the filling
Cook over low heat for 10–15 minutes, stirring constantly, until the sugar dissolves and the mixture thickens and turns bright pink. A drop on a cold plate should set within a minute into soft, chewy caramel — if it runs, cook a few minutes more.
Ingredients: 250 g pink sugar-coated almonds (pralines roses) · 250 ml whipping cream (30%)
A drop on a cold plate must set.Pour into the case
Pour the hot filling into the cooled case and level with a spoon. Careful — cream caramel is very hot and burns badly.
Ingredients: 250 g pink sugar-coated almonds (pralines roses) · 250 ml whipping cream (30%)
Leave to set
Leave the tart at room temperature for at least 2 hours, until the filling is fully set. Cut with a sharp knife dipped in hot water and wiped dry.
Ingredients: 200 g plain flour · 25 g ground almonds · 100 g cold butter · 60 g icing sugar · 1 pcs egg · 1 pinch salt
Before you start
Homemade pralines
Boil 150 g of sugar with 50 ml of water and a few drops of red food colouring to 120°C (a thermometer helps), add 100 g of whole almonds and stir off the heat until the sugar crystallises and coats them. Put the pan back over low heat and stir until some of the sugar melts and glosses the almonds. Tip onto paper and cool. It makes about 250 g, just what the tart needs. Take care — hot sugar burns badly.
Less sweet
For a less sweet slice, serve with a spoonful of crème fraîche or thick soured cream — their tang balances the sweet filling. Unsweetened whipped cream softens it too.
Storage
The filling is cream-based, so once set keep the tart covered in the fridge for up to 3 days. It firms up in the cold — take it out an hour before serving.
